I love how these chicken tenders hit that perfect balance between sweet and savory. The air fryer gets them crisp without deep frying, and the honey butter garlic coating keeps every bite juicy and flavorful. This recipe is quick to prep, simple to cook, and tastes like something from a restaurant—but even better because I made it myself. It’s also kid-friendly and great for dipping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb chicken tenders ¼ cup honey 2 tablespoons unsalted butter, melted 3 cloves garlic, minced 1 teaspoon paprika 1 teaspoon salt ½ teaspoon black pepper 1 cup breadcrumbs (panko or regular) Cooking spray
Directions
In a large bowl, I mix the honey, melted butter, minced garlic, paprika, salt, and pepper until well blended.
I add the chicken tenders to the bowl and toss them to coat evenly in the honey garlic mixture.
On a separate plate, I spread out the breadcrumbs.
I dredge each chicken tender in the breadcrumbs, pressing gently so they’re fully coated.
I preheat the air fryer to 380°F and spray the basket lightly with cooking spray.
I place the breaded tenders in the basket in a single layer without overlapping.
I air fry them for 10–12 minutes, flipping halfway through, until they’re golden brown and the internal temperature reaches 165°F.
I let them rest for a few minutes before serving so they stay juicy.
Servings and timing
This recipe makes 4 servings and takes about 50 minutes total—20 minutes of prep time and 30 minutes to cook. It’s a quick and reliable dinner I can get on the table without a lot of effort.
Variations
I double coat the tenders for extra crunch—just dip them in the honey mixture again before a second breadcrumb layer.
Sometimes I add a pinch of cayenne or red pepper flakes for a little heat.
For a gluten-free version, I use gluten-free breadcrumbs and check that my other ingredients are safe.
I’ve made this with chicken thighs cut into strips too, and it turns out just as juicy.
I drizzle any leftover honey garlic sauce on top after cooking for even more flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the air fryer at 350°F for a few minutes to keep them crispy. I avoid the microwave—it tends to soften the breading.
If I want to freeze them, I let the cooked tenders cool completely, then freeze them in a single layer before transferring to a freezer bag. I reheat them straight from frozen in the air fryer until hot and crisp.
FAQs
Can I make these without breadcrumbs?
Yes, but they won’t have the same crispy coating. I’ve tried crushed cornflakes or crushed crackers as an alternative with good results.
Can I cook these in the oven instead?
Definitely. I bake them at 400°F for 20–25 minutes, flipping once, until golden and cooked through.
Do I need to marinate the chicken?
It’s not necessary, but if I have time, I let the chicken sit in the honey garlic mixture for 15–30 minutes before breading for extra flavor.
What dipping sauces go well with these?
I love serving them with ranch, spicy mayo, honey mustard, or even extra honey garlic sauce for dipping.
Can I use frozen chicken tenders?
Yes, but I thaw them completely first and pat them dry so the coating sticks better and cooks evenly.
Conclusion
Air Fryer Honey Butter Garlic Chicken Tenders are one of those dishes I keep coming back to because they’re just so good and so simple. Crispy, flavorful, and ready in under an hour, they’re perfect for busy nights when I want something homemade but stress-free. Whether I serve them with a side of veggies or fries, they’re always a hit.
